Tasty Tutorials

Our Recipes

Chef Kelly: 5 – 8 year old

Banana Pops

In this quick tutorial, Kelly Burrows shows us how to make her delicious Chocolate Banana Pops!

2 TBSP coconut oil 
1 cup semi-chocolate chips 
1 cup dark chocolate chips 
1 hand bananas 
Optional toppings: 
Coconut flakes 
Colored sprinkles 
Chocolate sprinkles 
Chopped nuts, if not allergic
Equipment & Procedure
Equipment & Appliances needed: 
Wooden popsicle sticks 
Double boiler or glass bowl & pot 
Mini bowls for optional ingredients 
Parchment paper 
Cookie sheet 
1. Place the parchment paper on a cookie sheet. 
2. Cut the bananas in either halves or thirds depending on the size you desire and the size of the bananas. 
3. Insert popsicle sticks into bananas to the center. 
4. Melt 50/50 semi-chocolate chips and dark chocolate chips in a double boiler 
(the homemade or official one). 
5. Dip the banana into the melted chocolate and swirl to cover the banana. 
6. Use your fingers to sprinkle whichever optional ingredients you choose to put on the bananas. Be sure to sprinkle the ingredient over the bowl with the specific ingredient in it so nothing is wasted.  Or, roll the popsicle in the topping to cover the banana. 
7. Vertically place covered bananas onto the cookie sheet with the stick facing upward.   
8. Place the popsicles in the fridge for one hour.  
9. Enjoy! 

Chef Yexenia: 9 – 13 year old

Fruit Popsicles

In this quick tutorial, Chef Yexenia shows us how to create deliciously healthy popsicles! 


Blueberry and Kiwi Popsicle Ingredients
1 cup blueberries
1/2 cup plain yogurt
4-5 ripe kiwi
1 TBSP Vanilla extract
2 TBSP Agave or honey

Coconut and Mango Popsicle Ingredients
1 ripe mango, peeled and chopped
1/2 cup of unsweetened shredded coconut
1 cup coconut or oat milk
2 TBSP agave or honey

Equipment & Procedure

Tasting spoon
Measuring cups and spoons
Cutting board1 cup blueberries

Instructions for Blueberry and Kiwi Popsicles

  1. Peel kiwi, and chop.
  2. Blend all ingredients in a blender.
  3. Taste for sweetness.
  4. Add mixture to a popsicle mold.
  5. Freeze for 4 hours minimum or until frozen.

Instructions for Coconut and Mango Popsicles

  1. Peel mango, and chop.
  2. Blend all ingredients, except shredded coconut in a blender.
  3. Add mixture to a mold. Freeze for 4 hours minimum or until frozen.

Mango Salsa

In this quick tutorial, Chef Yexenia shows us how to make some testy Mango Salsa.


1 mango, peeled and small dices

3 plum tomatoes, deseeded and small dices

½ cup cilantro, chopped

1 yellow pepper, small dices

½ hot pepper, deveined and small dices

¼ cup of red onion, small dices

2 limes, juiced

2 tsp sea salt

¼ tsp black pepper

1 tsp olive oil

Equipment & Procedure

Cutting board
Prep bowls
Mixing spoon


Chop all ingredients and add into a bowl. Add lime juice, olive oil, and salt and pepper.  Mix well and enjoy!

Strawberry Lemonade

In this quick tutorial, Chef Yexenia teaches how to make her famous Strawberry Lemonade.

2 cups lemon juice (approximately 12 large lemons) 
2 cups fresh strawberries 
Fresh mint  
7 cups water (ideally spring water) 
Simple Syrup Ingredients: 
1 cup sweetener (date or coconut sugar, honey, agave nectar) 
1 cup water (ideally spring) 
Equipment & Procedure
Cutting board 
Measuring cup 
Large pitcher 
Citrus juicer  
Stirring spoon 
Small bowl 
Simple Syrup (*Please note that the dark sweeteners will make the lemonade look iced tea.) 
1.Place the cup of water and cup of sweetener into a saucepan. 
2.Place on low-medium heat for a few minutes until it dissolves. 
3.Turn off the stove, and then, let it cool. 
Strawberry Lemonade 
1.Wash strawberries.   
2.De-stem the strawberries, if you wish.  However, you can keep stems for extra fiber. 
3.Cut strawberries in half and place in bowl. 
4.Juice the lemons. 
5.Blend the strawberries with one cup of water, so it blends easily into a puree. 
6.Pour strawberry puree into the pitcher. 
7.Add the lemon juice into the pitcher. 
8.Add some mint leaves followed by the simple syrup. 
9.Then, pour five cups of cold water to the pitcher. (Be sure to pour the water from the 
blender to use all of the strawberry puree. 
10.Add fresh strawberries and fresh mint if you choose. 
11.Either add ice to the pitcher or into your individual glass.  Enjoy! 

Cold Noodle Salad with Sesame Ginger Dressing

In this quick tutorial, Chef Yexenia teaches how to make her delicious Cold Noodle Salad with Ginger Sesame Dressing.

Salad Ingredients: 
1 package of Asian style noodles
1 cup diced cucumber
1 cup sliced red pepper
1/4 cup sliced scallions, green part only
 2 carrots, hulienne, grate, or slice thinly
1/2 cup fresh cilantro, chopped
Optional: 1 TBSP sesame seeds
Dressing Ingredients: 
1 garlic clove, grated or finely minced
1 tsp ginger root, peel, grated, or finely minced
1 TBSP agave or honey
1/4 cup soy sauce or tamari (low sodium)
1 TBSP sesame oil
Equipment & Procedure
Large salad bowl
Small bowl for dressing
Prep bowls
1 pair tongs
1 large pot
1 colander
1 knife
1 peeler
1 cutting board
Measuring cups and spoons
Cook the noodles according to the instructions on the package.  Run under cold water, and drain well.  Then place in a large bowl and set aside.
Prep all of your vegetables and cilantro.  Add to the bowl with the noodles.
In a separate bowl, grate or finely mince the garlic clove and the ginger root.  Add all ingredients for the dressing.  Whisk well.
Add half of the dressing to the salad bowl.  Mix well.  Add more if necessary.  Enjoy! 

Chef Karyn: Adult’s

Avocado Toast

In this quick tutorial, Chef Karyn shows us how to create a scrumptious Avocado Toast!

1 avocado  
slice of sourdough bread, toasted (or bread of your choice) 
1/8 tsp sea salt  
1/8 red pepper flakes 
¼ lime 
Fresh cilantro 
Fresh cabbage, shredded  
1 Soft boiled egg, sliced 
Gruyére cheese, chopped and crumbled on sparingly 
Everything Bagel spice 
Equipment & Procedure
Equipment & Appliances needed: 
Measuring spoon set 
Metal fork 
1.Cut avocado in half. 
2. Scoop the flesh into the bowl. 
3. Squeeze lime on avocado. 
4. Mash it with a fork. 
5. Add sea salt and pepper.  Add more if you choose. 
6.Spread mashed avocado across the toast. 
7. Add any toppings of your choice – cilantro, cabbage, eggs, gruyere cheese. 

Banana Bread Hummus

In this quick tutorial, Chef Karyn shows us how to create a delicious Bannana Bread Hummus!


1 15 oz. can Chickpeas

3 Tbsp Coconut oil, solid

1 tsp Cinnamon

1 tsp Vanilla extract

¼ cup Walnuts, chopped, if not allergic

2 Bananas


Optional edible scoopers


Pita chips

Equipment & Procedure
Equipment & Appliances needed: 

Food processor


3 bowls


Measuring spoon set


  1. Mix cinnamon and vanilla extract with the chickpeas.
  2. Add chickpeas to food processor.
  3. Add coconut oil to the food processor also.
  4. Add ¼ cup walnuts to food processor.
  5. Add chopped bananas.
  6. Blend to creamy consistency. You can stop the food processor and scrape the sides to help the process to move along.
  7. Scoop hummus into a bowl and enjoy with pretzels or pita chips.

Sustainable Harvest Bowl

In this quick tutorial, Chef Karyn shows us how to create a scrumptious Sustainable Harvest Bowl!


Bok choy

10 stalks Asparagus

½ Heirloom tomato

2 radishes

Spinach leaves

Olive oil


Black pepper, to taste

Sea salt, to taste


Additional toppings

Blue cheese

Crushed almonds


Equipment & Procedure
Equipment & Appliances needed: 

Plate or bowl, shape and size of your choice


Cutting board




  1. Rinse spinach leaves, radishes and bok choy.
  2. Add spinach leaves and boy choy to cover the base of your plate.
  3. Chop off and discard ends of asparagus and add them on top of the green leaves.
  4. Cut off the stem and the tip of the radishes to slice into thin squares.
  5. Place sliced radishes on top of salad.
  6. Slice half of tomato and place slices on top of the salad.
  7. Add additional toppings of your choice – blue cheese, almonds, your preference.
  8. Squeeze half lemon on salad.
  9. Drizzle olive oil on salad.
  10. Enjoy!

Keys to Abundant Life, Inc.

Empowerment through Health, 

Nutrition and Lifestyle.  

Visit Us


Monday – Friday: 9 am – 6 pm

Weekends: 9am – 3 pm


Website Designed By Atlas Digital Group